HOMEMADE MINCE PIE WITH CRUMBLY TOPPING
This pie has no meat in it (it's a 'mock' mincemeat pie). It doesn't use mincemeat mixes or prepared pie crusts. It's homemade, like ma (or grandma) used to make. Enjoy it! I made it for my father for Father's Day (he loves mince pie).
Provided by Kim Slawson
Categories Desserts Pies Fruit Pie Recipes Mincemeat Pie Recipes
Time 2h30m
Yield 8
Number Of Ingredients 17
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- In a bowl, mix together 1/2 cup of cold butter with 1 1/2 cups flour and the salt with a fork until the mixture is very crumbly. Mix in water, a tablespoon at a time, just until the mixture holds together. Mix again with a fork, then turn out onto a floured pastry cloth. Pat the dough out into a round piece, and roll out into a 10-inch circle. Invert a 9-inch pie dish onto the dough. Flip the dough over, and peel from the pastry cloth; adjust the crust into the plate if necessary. Fold the dough over the edge of the pie dish. Set the crust aside.
- Combine the raisins, apples, grapefruit peel, orange juice, and apple cider in a saucepan, and bring to a simmer over medium heat. Cook, stirring occasionally, until the apple pieces are soft, about 15 minutes. Stir in 3/4 cup of sugar, the cinnamon, cloves, and half a crushed graham cracker, and mix well.
- Mix together 1/3 cup of sugar, 3/4 cup of flour, 6 tablespoons of butter, and half a crushed graham cracker in a bowl, stirring until the mixture looks like fine crumbs. Pour the mince filling into the prepared pie crust, and sprinkle evenly with the streusel topping.
- Bake in the preheated oven for 15 minutes, and reduce oven temperature to 350 degrees F (175 degrees C); bake until the topping is lightly browned, about 30 more minutes. Allow to cool before serving.
Nutrition Facts : Calories 558.6 calories, Carbohydrate 92.2 g, Cholesterol 53.4 mg, Fat 21 g, Fiber 4.4 g, Protein 5.1 g, SaturatedFat 12.9 g, Sodium 306.1 mg, Sugar 55.4 g
CRUMBLED TOP MINCE PIES
Shortcrust pastry mincemeat pies with a twist - an extra crunchy and nutty crumble on top
Provided by Barney Desmazery
Categories Dessert, Dinner
Time 20m
Number Of Ingredients 8
Steps:
- To make the pastry tip the flour into a large bowl and rub in the chilled butter using your fingertips until the mixture resembles coarse breadcrumbs. Stir in the sugar and the satsuma zest.
- Spoon out 4 tbsp of the pastry mixture and set aside. Add approximately 4 tbsp of the juice from the satsumas to the main pastry mix to make a fairly soft dough, kneading gently until smooth. Wrap in cling film and chill for 30 mins.
- Lightly flour a surface and roll out the pastry to a £1 coin thickness. Using a 9cm fluted cutter, stamp out 12 circles of pastry. Gently press these into individual tartlet tins, the pastry should just protrude above the tins to allow for shrinkage when cooked. Spoon the mincemeat into the pastry cases being careful not to overfill.
- Sprinkle the pastry crumble mix over the mincemeat to cover lightly, top with the flaked almonds and drizzle over the stem ginger syrup. At this stage you can cover them with cling film and freeze the whole tray ready for baking.
- When you're ready to bake the mince pies, heat the over to 200C/fan 180C/gas 6. Remove the cling film from the tray and bake the mince pies straight from the freezer for 25 mins until golden and cooked through. Cool on a wire rack and serve dusted with icing sugar. Bake unfrozen pies for 18-20 mins.
Nutrition Facts : Calories 213 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 14 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.26 milligram of sodium
MINCEMEAT CRUMBLE TARTS
This year I used frozen tart shells for my baking. I didn't have any spare pastry and I needed something to top my Mincemeat tarts... this is what I came up with -- and they are GREAT!
Provided by kelycarter_
Categories Tarts
Time 30m
Yield 15 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400'.
- Using a fork; Combine Butter, Flour and Sugar. Blend until the mixture looks like small peas (flour will be totally incorportated).
- While the tart shells are still frozen, spoon about 1 tbsp of Mincemeat into each one. Using the back of a spoon, smooth over the Mincemeat to create a flat surface.
- Spinkle the top of each tart with approximately 1 tbsp of the Crumble. Do NOT press down.
- Bake at 400' for 15 minutes or until edges of the pastry shell are lightly browned.
EASY MINCE PIES WITH CRUNCHY CRUMBLE TOPS
These individual pies with a twist are great for using up storecupboard staples such as nuts and dried fruit, they're budget-friendly too
Provided by Sarah Cook
Categories Dessert
Time 47m
Yield Makes 15
Number Of Ingredients 10
Steps:
- Put the dried fruit and jam in a small pan, heat until melted together, then stir in the brandy and cool. Heat oven to 200C/180C fan/gas 6.
- For the pastry, set aside 2 tbsp flour and put the rest plus the butter in a food processor. Whizz until there are no lumps of butter. Pulse in the egg yolk, followed by a tbsp of water at a time, until the dough comes together - you'll probably need 2 tbsp. (If you don't have a food processor, rub butter into the flour with your fingers, then stir in the yolk and water with a round-bladed knife.) Use the reserved flour to roll out the pastry to just over the thickness of a £1 coin. Stamp circles with an 8cm cutter and press into holes of a bun tin - you should get 15 from re-rolling the trimmings.
- Divide the fruit amongst the pies, then bake for 5 mins while you rub together all the crumble ingredients with your fingers. Top each pie with crumble, then return to the oven for 15 mins until pastry and crumble are golden. Eat warm or cold dusted with icing sugar.
Nutrition Facts : Calories 266 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 24 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium
MINCE TART WITH CRUMBLE TOPPING
A different use for your Christmas mince meat. Make this delectable festive tart with buttery pastry and crumble topping and serve with clotted cream or custard
Provided by Tom Kerridge
Categories Dessert
Time 1h35m
Number Of Ingredients 20
Steps:
- First, make the pastry. Using a tabletop mixer or an electric hand whisk, cream together the butter and sugar with a pinch of salt until soft and fluffy. Add the yolks, then fold in the flour until the pastry just comes together, being careful not to overwork. Wrap in cling film and leave to rest in the fridge for 1 hr.
- Meanwhile, make the filling. Cook the butter, sugar, orange zest, apple and cinnamon over a medium heat for 15 mins or until you have a thick purée. Add the dried fruit and mixed peel for the final 1-2 mins, then remove from the heat. Once cool, remove the cinnamon stick, and stir in the brandy and suet.
- On a lightly floured surface, roll out the pastry to the thickness of a £1 coin, then use to line a 25cm loose-bottomed tart case. Return to the fridge for 30 mins until well chilled.
- Heat oven to 180C/160C fan/gas 4. Prick the base of the tart case with a fork, line with baking parchment and fill with baking beans or uncooked rice. Bake for 12 mins, then remove the baking beans and parchment and cook for 3 mins more.
- Meanwhile, put the flour, sugar and butter for the crumble in a bowl. Rub together with your fingertips until it resembles coarse breadcrumbs, then mix in the frosted walnuts.
- Spoon the mincemeat filling into the pastry case and cover with the crumble. Return to the oven for 30 mins until bubbling at the edges and the topping is golden and gooey. Serve warm or cool with custard or clotted cream.
Nutrition Facts : Calories 965 calories, Fat 49 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 115 grams carbohydrates, Sugar 68 grams sugar, Fiber 5 grams fiber, Protein 8 grams protein, Sodium 0.9 milligram of sodium
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